Ooey, gooey, melt-in-your mouth delicious.
Who wouldn’t love a nice cinnamon roll, right out of the oven with a dollop of creamy icing covering the top and dripping down the sides?
Unfortunately, if you are looking for a good, gluten free cinnamon roll recipe, you may not find one that gives all that ooey gooey goodness.
The dough can either be too dry or too wet and the filling sometimes falls to the bottom of the pan, leaving just a mess.
The problem with many cinnamon roll recipes that are gluten free is the overcompensation of ingredients. So instead of keeping it simple, more “stuff” is added, which just results in a more dense or tasteless cinnamon roll.
The trick is to keep it as simple as possible. Use a simple gluten free roll recipe to start with and then add the sweetener from there.
This is truly a recipe to die for, or actually, live for, and ENJOY.
Some great things about it: it’s not too complex, there’s not an array of ingredients to uncover/discover and it’s fairly quick and easy.
Essential tools you’ll need:
- Round, glass pie pan, round cake pan or a disposable foil pan
- Stand mixer with paddle attachment AND dough hook
- Plastic wrap
- Rolling pin
Now for the ingredients…
2 tablespoons butter
1/4 cup sugar
2/3 cup milk, room temperature (I use 2%)
1 tablespoon yeast
1/4 cup canola oil
1 1/2 cup gluten free flour blend (a good one if you don’t want to make your own is Bette Hagman’s)
1/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 stick melted butter
1 cup brown sugar
1 1/4 teaspoon cinnamon
1/3 cup chopped nuts- optional (I don’t add nuts, haven’t tried it with nuts)
Ooey Gooey Icing
1/4 cup cream cheese (You can use Neufchtel cheese if you are trying to cut calories)
3 tablespoon milk (I use 2%)
1 1/2 cup powdered sugar
Preheat oven to 375 degrees. Grease a round glass pie pan or a disposable round pan.
In a medium bowl, combine the butter and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.
Add milk/yeast to sugar mixture. Add the remaining ingredients. Mix very well, being sure to remove all lumps. I recommend starting with a regular mixing blade and switching to a dough hook for the last of the mixing. Dough will be quite soft and fluffy.
Take a piece of plastic wrap and lay it out so it covers a 13.5” x 13.5” square. Sprinkle sugar on the wrap. Lay the ball of dough on top of the wrap. Then pull out another sheet of wrap and gently lay it over the dough. Pat the dough down into a roughly square size pancake. Lift the top wrap up and then reposition it.
Using a rolling pin to roll out the dough in between the two layers of wrap (make sure to keep it between the wrap, it is really, really sticky!). You should finish with an approximately 13.5” x 13.5” square piece of dough.
Combine filling ingredients. Remove the top piece of wrap. Spread the filling evenly across the dough’s surface.
Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll towards the sugarless edge. Cut off or trim up the irregular ends of your “log”. Ten cut into 8 o 9 slices of similar size.
Place rolls in a greased round glass pie pan. You can freeze these rolls at this point before baking. Just use a foil pan instead and cover it tightly. When you are ready to bake them, defrost and then warm to room temperature before baking.
Bake approximately 20 minutes (from room temperature) until the tops are lightly golden brown.
Combine the icing ingredients and ice the rolls when they come out of the oven so the icing can melt around the rolls.
These rolls are amazing.
Word of warning though – the number that you cut will be the number of rolls you have. It won’t nearly be enough! After just one, you might get requests to make more batches.